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Comments on: In the can

A peek into our kitchen

Last Build Date: Wed, 01 Nov 2017 22:57:22 +0000


By: Kerri

Mon, 31 Mar 2008 11:52:25 +0000

Oooh, yes, I want to know more about the mayo, too! :-) We have a generations-old family recipe for salmon pie, an old French-Canadian dish, which I just made for the first time last Sunday. My mother made this several times a year when we were growing up, and I learned that it's crucial to serve it with copious amounts of ketchup...not to mask the flavor, but to enhance it. (Got a homemade ketchup recipe to share, too?) Pie crust for a bottom and top (no need to precook) 1 15ish-ounce can of red sockeye salmon (as much of skin and spine removed as possible, but don't sweat the small bones) 4 Maine (or other dry) potatoes, chunked, boiled, and mashed 1 medium onion, finely chopped and sauteed until clear in 2 Tbsp butter 2 teaspoons lemon juice (optional) salt and pepper to taste one egg Mush together the salmon, potatoes, onion -- taste, and add lemon juice if your onion was too sweet. Add salt and pepper to taste. Add the egg, then mush around until all the salmon is totally incorporated into the potatoes. And then stir some more. Then stir more. Fill the bottom crust (9" pan) with the mixture, top with the second crust, crimp and trim edges, slit top to vent steam. Bake at 400 for about 50 minutes. Did I mention the ketchup?

By: js

Mon, 31 Mar 2008 03:45:51 +0000

My goodness that looks just scrumptious. I have a couple of canned salmon in the pantry (very, very old) that I need to get rid of and I have never been able to figure out what to do with them. I've tried making salmon salad (in the vein of tuna salad) but we didn't like them that much. I'll try this and hopefully it'll go over better.

By: Erin

Fri, 28 Mar 2008 14:30:18 +0000

I make salmon cakes close to once a week and serve them on top of a salad. My method is very similar, but usually I add some pesto and sun-dried tomatoes for flavor. Also add a little plain yogurt to keep them moist. I bake them in the oven at 400 degrees for about 15 minutes. Found that my using my SilPat to bake them on I can totally eliminate all the oil from the recipe. And, they still get crisp.

By: simon

Fri, 28 Mar 2008 03:51:46 +0000

when I was little we did a pseudo japanese night. This was my dad's domain. He would roast a can of salmon with a teriyaki sauce he whipped up, and would serve it with some sushi rice, some umeboshi plums, toasted nori sheets, and various other japanese condiments and side dishes. A very cheap dinner (especially in the '80s, in NYC) and yet very delicious, and easy enough for a dad to do. I have always kept a can of salmon on my pantry because of this.

By: Jennifer Hess

Thu, 27 Mar 2008 14:31:37 +0000

Wow, you guys - thanks for all of the great ideas! As far as the sweet potato fries go, honestly, it's not much of a "recipe" at all. I cut two smallish sweet potatoes into 8 wedges each, tossed them with a little olive oil, placed them on a sheet pan and cooked them in a 400 degree oven for 25 minutes or so, turning them about halfway through. When they came out I sprinkled some coarse sea salt on top. Easy!

By: Rachel

Thu, 27 Mar 2008 13:19:43 +0000

PS: The buns get all toasted, not soggy at all. Forgot to mention, I do take out some of the bones -- I'm all for getting a little extra calcium, but not when it's in recognizable parts like individual vertebrae! Sandwich also good with a little bit of chopped onion mixed in, maybe 1/4 cup.

By: Rachel

Thu, 27 Mar 2008 13:08:53 +0000

OK, this sounds and looks and smells disgusting in its pre-cooked form, but trust me, it's wonderful when it's done: Hot Salmon Sandwiches. 3 Tbs. butter, softened 2 tsp. yellow mustard 1 cup shredded cheddar cheese 1 16-oz. can red salmon, drained and flaked 4 large kaiser rolls, halved Cream butter and mustard; spread on both halves of buns. Combine remaining ingredients and place one fourth of mixture on bottom half of each bun. Put tops on buns and place sandwiches in shallow pan or on baking sheets. Cover completely with aluminum foil. Bake 350 degrees for 20-25 minutes, or until sandwiches are hot and cheese is melted. Yum! And there's room to play with different types of cheese, mustard, and bun...

By: Donald (Mr. Orph's Kitchen_

Thu, 27 Mar 2008 02:41:16 +0000

I'm with Claudia, what's up with the fries? I know, I know, you are featuring the salmon, but, c'mon, you gotta give up the sweet potato fries! I will tell you that canned salmon is in my rotation. I like it in a patty with panko, chopped rosemary, and onion; topped with an aioli of the day. Usually I serve this with rice and a steamed veggie. Pretty uneventful, but really tasty. So, not to dismiss your patties, but those fries? Do tell.

By: Patsyk

Thu, 27 Mar 2008 01:11:41 +0000

My mom used to make salmon "patties" as she called them, and we just loved them! Thanks for reminding me of them, I may have to pick up some cans of salmon and make these for my boys.

By: Laura Grace

Wed, 26 Mar 2008 22:40:58 +0000

Oh oh oh! One more! A riff on the tuna-asparagus melts my mom used to make. Good golly, my mouth is watering. Toss salmon ever so gently with mayo or whatev, salt and pepper. And then... Toasted rye spread with Salmon mixture topped with Asparagus, lightly blanched, covered with Cheese of your choice Pop under the broiler until cheese is bubbly. Devour.